Pasta Alla Zozzona

Pasta Alla Zozzona

Pasta alla zozzona is a traditional Roman dish. Typical Roman pastas are usually made with a few simple ingredients but not zozzona, which means something like “a big mess.”
Pasta Alla Zozzona
  • Salt
  • 12 oz. Pennine rigate or rigatoni
  • Olive oil
  • 5 ozs. chopped pancetta or guanciale
  • 1 small, minced onion
  • 2 tbsp. tomato paste
  • 3 hot or sweet Italian, casings removed
  • 3 cups tomato passata or puree
  • 1 cup red wine
  • 3 egg yolks
  • ¼ cup grated Pecorino Romano, plus more for serving
  • 1 tsp. freshly cracked black pepper

Pasta Alla Zozzona

Bring a large pot of salted water to boil. Cook the pasta until almost al dente. Reserve ¼ cup of pasta water, then drain pasta.
For the sauce:  Add the olive oil to a deep, large pan and heat medium low. Add the pancetta or guanciale and cook, stirring occasionally, until it starts to crisp, about 5 minutes. Using a slotted spoon, remove meat to a small dish and set aside. Transfer the pan drippings to a small bowl, leaving about 1 tablespoon in the skillet.
Stir the onion into the pan and add the tomato paste. Blend and fry for about 5 minutes. Add the sausage, season with salt and black pepper and break up the sausage meat into small pieces. Cook for about 5 minutes until the sausage has browned.
Pasta Alla Zozzona
Stir in passata and the red wine. Cover the sauce with a lid and cook for about 10 minutes. Remove the lid and stir. Cook uncovered for 5 more minutes.  Add the pancetta to the simmering sauce and stir to coat.
In a bowl combine the 3 egg yolks, ¼ cup cheese, the pepper and the reserved guanciale drippings. Stir 2 tablespoons of the hot pasta water into the egg mixture to temper it (otherwise you might wind up with scrambled eggs when you add it to the hot sauce). Pasta Alla ZozzonaStir the egg mixture into the pasta until coated and glossy, adding a bit more pasta water if you feel the sauce is too thick. Add the pasta to the sauce, stir and finish cooking. Serve the pasta and top with additional cheese.

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Dom’s Steak and Onions

When I was in high school, I often ate at Dom’s Luncheonette on Broome Street. It was run by an Italian family, a father and his two sons. A couple of times a week they’d make Steak and Onions, and it was one of my favorites. I tried duplicating it and think I’ve finally got it.


  • 1 lb. strip steak
  • Olive oil for frying
  • 1 or 2 Spanish onions, (depending on how much you like onions) sliced in half moons
  • Salt and black pepper
  • 2 tbsp. tomato paste
  • ½ tsp. oregano
  • 2 bay leaves
  • ¼ cup tomato puree
  • ½ cup red wine or water

Bring steak to room temperature and season with salt and black pepper. Heat the oil on high and sear the steak until lightly browned. It will be very rare but don’t worry. The steak will continue cooking with the onions. Remove the steak from the pan and set aside.


Add more oil to the pan if necessary and fry the onions until they soften. Season with salt and pepper. Add the tomato paste and blend with the onions and continue cooking then add the oregano and bay leaves.

Trim any excess fat and slice the steak across the grain into quarter inch strips. Return the steak to the pan and toss with the onions. Add the tomato puree and a half cup of wine or water, stir and bring to a boil. Lower heat, cover. and simmer for 15 minutes. Add water if you feel that it’s too dry or that the sauce is too thick. Taste and adjust seasoning. Serve with rice or on Italian bread sandwiches the way Don did.  

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Smash Burger

The very best smash burgers that I’ve ever had were at the famous Dyer’s Burgers on Beale Street in Memphis, Tennessee. Their unconventional method of deep-frying burgers in beef fat that hasn’t been changed for years and makes a very tasty burger. You can substitute bacon for beef fat as I did or, in a pinch, use cooking oil. 

Smash Burger

Smash Burger


  • Bacon fat (or cooking oil)
  • Ground beef
  • Salt and black pepper
  • Red onion, sliced thin in half moons
  • Cheddar cheese
  • Sliced whole grain bread (or hamburger rolls)
Fry the onions over medium heat in a frying pan with some bacon fat until they begin to wilt and brown and remove from the pan.
Smash Burger
Turn the heat up and add some more fat to the same pan. Take about 4 ounces of ground beef and roll it into a ball. Place it in the pan and flatten it with a spatula, using a wooden spoon to help push down if necessary.
Smash Burger
Sprinkle salt and pepper and some of the cooked onions on the flattened burger and flip it. Flatten your smash burger a bit more, add the cheese and cover until the cheese melts.
Smash Burger
Place one or two of these burgers on whole wheat toast or a bun and add mustard, ketchup, mayo or whatever you like.

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Roasted Peppers with Breadcrumbs

Whenever I visit my Sicilian brother-in-law, I’m treated to a culinary masterpiece that rarely graces Italian restaurant menus—Roasted Peppers with Breadcrumbs. This dish holds a special place in his heart as it’s his mother’s recipe, bringing a taste of Sicily to our lunch gatherings. 

Roasted Peppers with Breadcrumbs


  • 4 or 5 red or yellow bell peppers
  • 2 tablespoons of olive oil
  • 1 thinly sliced onion
  • Salt and black pepper to taste
  • 2 tablespoons of yellow raisins
  • 2 tablespoons of chopped pistachios or walnuts
  • ¼ cup breadcrumbs
  • ¼ cup Parmesan grated cheese

Begin by preheating to 400°F. 

Roast, Peel, and Slice the Peppers

Roast the bell peppers until their skins char and blister. Once roasted, carefully peel and slice them,Roasted Peppers with BreadcrumbsRoasted Peppers with Breadcrumbs

Sauté the Onion

In a pan, heat 2 tablespoons of olive oil and sauté the thinly sliced onion with a pinch of salt and black pepper. Cook until the onions become soft and translucent.

Combine Peppers and Onions

Add the roasted peppers to the sautéed onions.  Allow them to mingle and cook together for approximately 10 minutes,

Raisins and Nuts

Add 2 tablespoons of yellow raisins and 2 tablespoons of chopped pistachios or walnuts to the pan. 

Sprinkle Breadcrumbs and Parmesan

Sprinkle ¼ cup of breadcrumbs over the mixture. Follow this with a generous ¼ cup of grated Parmesan cheese.
Roasted Peppers with Breadcrumbs, whether served as a side dish or the star of the meal, this recipe is a testament to the artistry of Sicilian cuisine. Buon Appetito! Roasted Peppers with Breadcrumbs

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Grilled Vegetables

Grilled Vegetables

Who says grilling is just for burgers and steaks? If you have an outdoor grill – great. If not, a grill pan is fine. This method works with lots of different vegetables so be creative.
Grilled VegetablesIngredients:
  • 1 eggplant
  • 1 bell pepper
  • 2 zucchini
  • 1 onion
  • Salt and black pepper
  • ½ tsp, cumin (optional)
  • Olive oil
  • Garlic
  • Balsamic vinegar
Cut the vegetables into convenient sized pieces. Toss them with salt, pepper, cumin, and olive oil.Grilled Vegetables
Lightly brush the heated grill with oil. Cook the vegetables, turning once. Get the grill marks on both sides.
They fine as is but if you’d like a simple dressing try this. Cut a head of garlic in half and wrap the two pieces in foil with two tablespoons of olive oil. Roast at 350 degrees in a pre-heated oven for 20 minutes. When cooled, squeeze the cloves out of the sliced head into a bowl. Add balsamic vinegar and olive oil with a dash of salt and pepper and stir into a thin dressing.

Grilled Vegetables

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One theory about the invention of the Mojito is that it came about as a cure for scurvy by English sailors in the New World. Another is that it was concocted by African slaves in the Caribbean to make their aguardiente a little more palatable and the name mojito came from mojo, a magic spell or charm.



  • 6 mint leaves
  • ½ oz. simple syrup
  • 2 oz. white rum
  • ¾ oz. lime juice
  • Club soda (optional)
  • Garnish: mint sprig
  • Garnish: lime wheel
Muddle the mint with the simple syrup in a shaker. Add the rum, lime juice and ice, and shake. Strain into a highball glass over fresh ice. Top with a splash of club soda or sparkling mineral water if you like. Garnish with a mint sprig and lime wheel.



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Elevate Your Summer with Irresistible Barbecue Chicken Wings

Barbecue Chicken Wings

Hey there, fellow food enthusiasts! Today, we’re diving into the world of finger-lickin’ goodness with a recipe that’s bound to make your taste buds dance – Barbecue Chicken Wings! Now, don’t be fooled by the name; these wings may not hit the grill, but they sure do sizzle with the rich flavors of a perfect barbecue sauce. Join us on this culinary adventure as we guide you through crafting the most delectable Barbecue Chicken Wings you’ve ever tasted.

Barbeque Chicken WingsIngredients:


– 2 tbsp. apple cider vinegar
– 1 tbsp. Worcestershire Sauce
– 1 tsp. hot or mild paprika
– ½ tsp. garlic powder
– ¼ tsp. cayenne (adjust to your spice preference)
– 2 lbs. (7 or 8) chicken wings
– Salt and black pepper to taste
– 3 tbsp. butter

Let the Marination Begin

Preheat your oven to a toasty 350 degrees. Pat your chicken wings dry and generously season them with a sprinkle of salt and black pepper. In a large bowl, play maestro by combining ketchup, apple cider vinegar, Worcestershire Sauce, paprika, garlic powder, and cayenne. Add the chicken to this flavor fiesta, ensuring each wing is thoroughly coated with the marinade.

Sizzling on the Stovetop

In an oven-proof pan, melt the butter over high heat. Shake off any excess marinade from the wings and let them take a quick dip in the pan. Give them a toss and turn for about 8-10 minutes until you witness the magic – those edges crisping up and browning to perfection.

Oven Magic

Now, let’s let the oven do its thing. Place the pan in the preheated oven for 10-12 minutes to finalize the cooking process. As the wings reach their crispy nirvana, remove them to a waiting plate, leaving behind the tantalizing aroma of barbecue goodness.

Sauce It Up

But wait, we’re not done yet! Pour the remaining marinade into the pan, set it on low heat, and add ½ cup of water. Scrape up those flavor-packed brown bits as the sauce transforms into a luscious, thick concoction. Return the wings to this saucy paradise, ensuring they’re generously coated.

Serve and Indulge

And there you have it – a symphony of flavors that will have your taste buds singing in delight! Serve these Barbecue Chicken Wings hot, and watch them disappear as your friends and family savor every juicy, flavorful bite.
Barbeque Chicken Wings
So, there you have it, a culinary masterpiece that delivers on both taste and simplicity. Our Barbecue Chicken Wings are perfect for summer gatherings, backyard barbecues, or simply when the craving for something irresistibly delicious strikes. Get ready to elevate your summer
with these mouthwatering wings – because life’s too short for bland food! Ready to elevate your summer flavors? Contact us now and embark on a culinary adventure with our Irresistible Barbecue Chicken Wings! Let’s make your taste buds dance.

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The Perfect Pepper and Egg Sandwich Recipe: A Taste of Italian Delight

Egg Sandwich Recipe

The Pepper and Egg Sandwich Recipe, a classic Italian lunchtime delight, is a savory combination of flavors and textures that can transport you straight to the heart of an Italian neighborhood. In this blog post, we’ll explore the simplicity of crafting the perfect pepper and Egg Sandwich Recipe in the comfort of your own kitchen.

Ingredients and Preparation

To embark on this culinary journey, gather the following ingredients:

  • 1/3 cup olive oil
  • Salt and black pepper
  • 1 green bell pepper, sliced
  • 3 large eggs
  • Italian bread

Begin by preheating the broiler with the upper rack as high as possible. In a heavy pan, heat the olive oil and add the sliced green bell pepper. Season with salt and black pepper, and sauté until the edges of the bell pepper begin to brown, infusing the oil with rich flavors.

Creating the Flavorful Filling

In a bowl, beat the eggs and pour them into the pan, stirring gently to coat the pepper slices with the egg mixture. The ratio of one bell pepper to three large eggs ensures a

harmonious blend of ingredients. Allow the eggs to set, but ensure the top remains slightly moist.

Finishing Touches Under the Broiler

For the finishing touch, place the pan under the broiler for 2 to 3 minutes, allowing the sandwich filling to cook to perfection. This step not only adds a golden hue to the eggs but also imparts a delightful texture, creating a mouthwatering experience.

The Art of Presentation

As any culinary artist would attest, presentation is key. Once the pepper and egg Sandwich Recipe filling is ready, carefully assemble your sandwich on fresh Italian bread. The combination of the crispy yet tender eggs and the sautéed bell pepper nestled within the bread creates a masterpiece of textures and flavors.


Whether you’re craving a taste of Italy or looking to spice up your lunch routine, the pepper and egg sandwich is a simple yet exquisite choice. With just a handful of ingredients and a dash of culinary finesse, you can savor the essence of an authentic Italian deli right in your own kitchen. Try this recipe, and let the symphony of flavors transport you to the charming streets of an Italian neighborhood. Buon appetito! Craving a bite of Italian perfection? Contact us now to savor The Perfect Pepper and Egg Sandwich. Your taste buds await! Read more for

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A Flavorful Delight: Crafting the Perfect Curry Chicken Recipe at Home

Curry Chicken Recipe

The rich tapestry of Indian cuisine is an experience like no other, and one dish that never fails to captivate taste buds is the classic Curry Chicken Recipe. This aromatic and hearty dish is a symphony of spices, and with a simple yet sensational recipe, you can bring the essence of Indian flavors right into your kitchen.

Curry Chicken

Curry Chicken Recipe


  • 2 tbsp. olive oil
  • 1 medium yellow onion, chopped
  • 2 lb. boneless skinless chicken breasts, cut into 1″ pieces
  • 3 cloves garlic, minced
  • 2 tbsp. curry powder (mixture of 1 tbsp. minced ginger, 1 1/2 tsp. paprika, 1 1/2 tsp. ground turmeric, 1 1/2 tsp. ground coriander, and 1 tsp. ground cumin)
  • 1 (15-oz.) can crushed tomatoes
  • 1 1/2 cup chicken broth
  • 1/2 cup heavy cream
  • Salt & black pepper to taste


Searing the Foundation

Begin by heating 2 tbsp. of olive oil in a large pot over medium-high heat. Add the chopped onion and sauté until soft, creating a flavorful base for the curry.

Chicken Dance

Introduce 2 lbs. of boneless, skinless chicken breasts cut into bite-sized pieces to the pot. Sear the chicken until it loses its pink hue, locking in succulent flavors with every golden-brown exterior.

A Symphony of Aromatics

Stir in 3 cloves of minced garlic, elevating the aromatic profile of the dish. Then, add 2 tbsp. of the carefully crafted curry powder, ensuring each piece of chicken is generously coated. Let the spices meld for 2-3 minutes, releasing their essence into the dish.

Tomato Tango

Integrate a 15-oz. can of crushed tomatoes into the pot, followed by 1 1/2 cups of chicken broth. Allow the ingredients to dance into a simmer, creating a harmonious blend of textures and flavors.

Creamy Crescendo

To enrich the curry’s texture and taste, pour in 1/2 cup of heavy cream. Stir gently to incorporate the cream, creating a luscious and velvety sauce.

Seasoning Serenade

Season the curry with salt and black pepper, tailoring the taste to your preference. Let the curry simmer for 15-20 minutes, allowing the chicken to absorb the myriad of flavors.

Culmination and Presentation

As the chicken pieces reach tender perfection, your curry is ready to be served. Present this culinary masterpiece over a bed of fragrant basmati rice, allowing the symphony of flavors to take center stage.Curry Chicken.

Embark on a culinary journey with this straightforward Curry Chicken recipe, and savor the tantalizing blend of spices, tender chicken, and creamy goodness. Bring the magic of Indian cuisine to your table, and let the aroma of this dish create lasting memories around your dining table. Ready to spice up your kitchen? Contact us for tips, variations, or share your Curry Chicken recipe experience. Let’s chat flavors!

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Mint’s Refreshing Twist in Sicilian Orange Salad Recipe | Robertiulo

sicilian orange salad recipe

When it comes to the vibrant world of salads, few dishes encapsulate the essence of Sicilian cuisine like the Sicilian Orange Salad. Picture this: succulent orange slices, punctuated with the sweetness of currants, the crunch of pistachios, and the aromatic touch of mint. This delightful concoction is a symphony of flavors that dance on your taste buds, leaving you craving for more. In this journey through the realms of Sicilian gastronomy, join us as we unravel the secrets behind the perfect Sicilian Orange Salad recipe and explore the enchanting role that mint plays in this citrusy delight.

The Heart of Sicily on a Plate

Different families have different recipes for the Sicilian Orange Salad, each with its own unique twist. For those who appreciate a hint of pungency, thinly sliced red onions can be a stellar addition. The beauty of this dish lies in its flexibility—substitutions are not only allowed but encouraged. Swap currants for chopped dates, pistachios for walnuts, or experiment with the aromatic notes of rose water instead of orange flower water. The proportions are a canvas, and your palate is the artist.

Ingredients That Create Symphony

Before we delve into the magical role of mint, let’s gather the ingredients for this Sicilian masterpiece:

  • 3 large oranges
  • ¼ cup currants, rehydrated and chopped
  • ¼ cup pistachios, chopped
  • 3 tbsp. chopped mint
  • 2 tbsp. orange flower water
  • Juice of ¼ large lemon
  • A drizzle of extra virgin olive oil
  • A pinch of salt and a light sprinkle of confectioner’s sugar

The Art of Assembly

Using a very sharp knife, peel the oranges with precision, leaving no trace of pith. Slice the oranges into thin rounds, then cut them into half-moons, arranging them artfully in a serving dish. Don’t let any precious juice escape—pour it over the slices for an extra burst of citrusy goodness.

Sprinkle the vibrant canvas with currants, pistachios, and the star of our show—chopped mint. Mint brings a refreshing coolness to the salad, elevating the overall flavor profile. It’s not just a garnish; it’s an integral part of the symphony we’re composing.

Drizzle the orange flower water, lemon juice, and extra virgin olive oil over the ensemble. The orange flower water adds a fragrant touch, the lemon juice adds a zesty kick, and the olive oil lends a luscious richness. Finish with a pinch of salt and a delicate sprinkle of confectioner’s sugar—these seemingly contrasting elements come together to create a harmonious balance.

The Minty Elixir: Elevating the Flavor Profile

Now, let’s talk about the unsung hero of this Sicilian Orange Salad—mint. Beyond its role as a mere garnish, mint infuses the dish with a burst of freshness that complements the citrusy sweetness of the oranges. As you take a forkful of the salad, the mint leaves release their aromatic oils, intertwining with the other ingredients to create a sensory experience that transports you to the sun-kissed orchards of Sicily.

Mint’s cool and invigorating essence acts as a palate cleanser, preparing your taste buds for the next delightful bite. Its subtle yet distinctive flavor weaves seamlessly into the tapestry of the salad, providing a counterpoint to the sweetness of the currants and the nuttiness of the pistachios.

Serving Suggestions: Chilled or at Room Temperature

Once your Sicilian Orange Salad masterpiece is assembled, the choice is yours—serve it chilled for a refreshing summer indulgence or let it grace your table at room temperature for a comforting winter delight. The beauty of this dish lies not just in its taste but also in its adaptability to different occasions and seasons.


As we conclude our journey through the enchanting world of Sicilian Orange Salad, we invite you to embark on your own culinary adventure. Experiment with the ingredients, let your creativity shine, and savor the symphony of flavors with every bite. The magic of mint in this recipe is a testament to the versatility of this humble herb, transforming a simple salad into a culinary masterpiece that captures the spirit of Sicily.

In every plate of Sicilian Orange Salad lies a story—a story of tradition, innovation, and the shared joy of good food. So, gather your ingredients, channel your inner chef, and let the minty magic unfold in your kitchen. Sicilian Orange Salad isn’t just a dish; it’s an experience—a celebration of flavors that dance on your palate, leaving an indelible mark. Enjoy the journey, and bon appétit!


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